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Crab Meat Carmody
  • 1 pound backfin crab meat
  • 2 cloves garlic, chopped
  • 1/4 pound butter
  • 1/2 bunch shallots, chopped
  • 1 green pepper, chopped
  • 1 tablespoon flour
  • 1 cup milk
  • 6 sprigs parsley, chopped
  • 1/2 cup sherry
  • 1 cup bread crumbs
  • 12 anchovy strips
  • 4 tablespoons Fortina cheese, grated
Prepare crab meat. Saute garlic in butter until half brown. Add shallots and green pepper. Cook slowly until done, but not brown. Add flour and stir in well. Add milk and parsley; stir until thick. Add sherry. Fold in crab meat. Sprinkle in bread crumbs. Mold into balls and place on round, crisp toast. Lay two strips of anchovies on top of each. Sprinkle with Fortina cheese. Place under broiler until brown. Serves 6.
This recipe is tasty anytime of the year. Be sure to plan ahead and prepare a green salad to serve on the side.
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